There’s nothing quite like a scoop of creamy, homemade coffee ice cream to satisfy your sweet tooth and caffeine cravings at the same time. This recipe is for all the coffee lovers out there who dream of turning their favorite drink into a rich and velvety frozen treat. The deep, roasted aroma of coffee swirls through every bite, balanced perfectly with the luscious creaminess that melts oh-so-smoothly on your tongue. Trust me, you’re going to want to make a double batch—this one’s a game-changer!
Why You’ll Love Homemade Coffee Ice Cream
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making it for a weekend indulgence, a special occasion, or simply treating yourself after a long day, this ice cream is a must-try. Here’s why it’s a favorite:
Versatile: Enjoy it in a cone, as a sundae, or paired with your favorite desserts. It’s the perfect sweet treat for any occasion.
Budget-Friendly: Making ice cream at home means you get premium quality at a fraction of the price of store-bought brands.
Quick and Easy: No fancy equipment needed! Just a few simple steps and a bit of patience while it freezes.
Customizable: Adjust the intensity of the coffee flavor, add mix-ins like chocolate chips or caramel swirls, and make it uniquely yours.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Homemade Coffee Ice Cream
Here’s the magic of this ice cream—it’s made with just a few simple ingredients, but the result is pure decadence. Let’s break it down:
Heavy Cream: The secret to ultra-creamy, rich ice cream. It gives that luscious texture we all love.
Whole Milk: Balances the richness while keeping the ice cream light and scoopable.
Instant Coffee or Espresso Powder: The star of the show! It infuses the ice cream with deep, aromatic coffee flavor.
Granulated Sugar: Sweetens the mix just enough to enhance the coffee’s natural bitterness without overpowering it.
Egg Yolks: Help create a smooth, custard-like base, adding richness and structure to the ice cream.
Vanilla Extract: A little touch of vanilla rounds out the coffee flavor beautifully.
Salt: Just a pinch enhances all the flavors, making them pop.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Heat the Base
In a medium saucepan, warm the heavy cream, milk, and sugar over medium heat. Stir occasionally until the sugar fully dissolves and the mixture is hot but not boiling.
Infuse the Coffee Flavor
Add the instant coffee or espresso powder, whisking until completely dissolved. This step ensures every bite is packed with bold coffee goodness.
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot mixture into the yolks, whisking constantly to prevent scrambling. Gradually add the yolk mixture back into the saucepan, stirring continuously.
Cook to Perfection
Continue cooking the mixture over low heat, stirring frequently, until it thickens enough to coat the back of a spoon. Be patient—this is what gives the ice cream its creamy texture!
Strain and Cool
Pour the mixture through a fine-mesh strainer to remove any cooked egg bits, then stir in the vanilla extract and salt. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze Until Firm
Transfer the churned ice cream to a container, cover, and freeze for at least 4 hours until firm. Now, the hardest part—waiting!
Serve and Enjoy
Scoop into bowls or cones, and savor every creamy, coffee-infused bite!
Notes
Servings: 6 Calories per serving: 250
Preparation Time
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 4 hours 20 minutes (including chilling and freezing time)
How to Serve Homemade Coffee Ice Cream
This ice cream is fantastic on its own, but why stop there? Try serving it with:
- A drizzle of warm chocolate or caramel sauce for extra indulgence.
- A sprinkle of crushed biscotti or chocolate chips for added texture.
- A shot of hot espresso poured over for a classic affogato.
- A side of brownies or cookies for the ultimate dessert pairing.
Additional Tips
- For an extra smooth texture, stir the ice cream every 30 minutes while freezing.
- Want a boozy twist? Add a splash of coffee liqueur like Kahlua.
- If you prefer a stronger coffee flavor, increase the espresso powder slightly.
- Use airtight containers to store ice cream and prevent freezer burn.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
FAQ
Can I make this without an ice cream maker? Yes! Pour the mixture into a shallow dish and freeze, stirring every 30 minutes until thick and creamy.
Can I use decaf coffee? Absolutely! If you love the flavor but want to avoid caffeine, decaf works just as well.
How long does homemade ice cream last? It’s best enjoyed within 2 weeks, but it can last up to a month if stored properly.
Can I use dairy-free alternatives? Yes! Try coconut milk or almond milk for a dairy-free version.
Why is my ice cream too hard? Homemade ice cream tends to freeze firmer than store-bought. Let it sit at room temperature for 5-10 minutes before scooping.
Can I use brewed coffee instead of instant? Instant coffee is recommended because it dissolves easily, but you can use very strong brewed coffee—just reduce the milk slightly to avoid making the mixture too watery.
Can I add mix-ins? Of course! Chocolate chips, caramel swirls, or even crushed cookies make great additions.
How do I prevent ice crystals? Make sure to store your ice cream in an airtight container and press plastic wrap directly onto the surface before sealing.
Is this recipe kid-friendly? Yes! But if caffeine is a concern, use decaf coffee.
What can I do with leftover egg whites? Make meringues, macarons, or even an egg white omelet!
Conclusion
Homemade coffee ice cream is the ultimate treat for coffee lovers. With its smooth, creamy texture and bold coffee flavor, it’s a dessert that feels luxurious yet incredibly easy to make. Whether you enjoy it plain, jazzed up with toppings, or turned into an affogato, this recipe is one you’ll want to keep on repeat. So, grab your ingredients and get churning—your taste buds will thank you!
Print
Homemade Coffee Ice Cream
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 6+ hours (including chilling & freezing)
- Yield: 1 quart (about 6 servings) 1x
- Category: Dessert
- Method: Churned
- Cuisine: International
- Diet: Vegetarian
Description
A rich, creamy, and flavorful coffee ice cream made from scratch, perfect for coffee lovers. This homemade version balances the bold taste of coffee with the smoothness of a classic ice cream base, creating an irresistible frozen treat.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons instant espresso powder (or 1/2 cup strong brewed coffee)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Heat the base: In a saucepan over medium heat, warm the milk, heavy cream, half the sugar, and espresso powder. Stir until the sugar dissolves.
- Whisk the eggs: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
- Temper the eggs: Slowly pour a ladle of the hot milk mixture into the egg yolks while whisking to prevent curdling. Repeat with another ladle.
- Cook the custard: Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (170–175°F or 77–80°C).
- Strain and chill: Remove from heat, strain through a fine-mesh sieve to remove any cooked egg bits, and stir in vanilla extract and salt. Refrigerate for at least 4 hours or until fully chilled.
- Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
- Freeze: Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
- For a stronger coffee flavor, use dark roast coffee or add a shot of espresso.
- You can mix in chocolate chips or crushed cookies for added texture.
- Store in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: ½ cup
- Calories: ~280 kcal
- Sugar: 22g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 140mg